Zingy Lemon Blueberry Sheet Cake Recipe: Sweet Summer Joy
This zesty lemon blueberry sheet cake recipe promises irresistible tangy-sweet bliss. Discover a foolproof baking adventure that transforms ordinary ingredients into pure sunshine on a plate!
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Cooking tools:
- Oven
- Rectangular baking pan
- Parchment paper
- Mixing bowl
- Whisk
- Sifter
- Hand mixer
- Spatula
- Measuring cup
- Measuring spoon
- Grater
- Cooling rack
- Toothpick
- Microplane
Ingredients
- 4 large eggs
- 1 cup (226 g) butter, softened
- 1 ½ cups (300 g) granulated sugar
- 1 cup (240 ml) buttermilk
- 3 cups (360 g) all-purpose flour
- 1 ½ cups fresh blueberries, tossed with 1 tbsp flour
- 2 ½ cups (300 g) powdered sugar
- 2 tsps vanilla extract
- 2 tsps baking powder
- ⅓ cup (80 ml) lemon juice
- 1 ¼ tsp salt
- ½ tsp baking soda
- Juice and zest of 2 lemons (about ¼ cup or 60 ml lemon juice)
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